... Because I've just spent too much of my life not knowing about this sheer deliciousness.

A neighbor carried over two of them for me to try. They had carmelized slightly in the cooking, particularly along the dark grill strips. He just halves them, pries out the pit & sprays them lightly with canola oil. He sprinkled a bit of nutmeg on mine. He usually eats them with his own fresh-churned ice cream, but he knows me & yes, I was very, very happy eating mine all by itself, just as it was, and after superhuman effort I'm saving the other one for tomorrow at breakfast, to try with some Greek yogurt, because I think it's going to be amazing.

If everyone else has always known about this, why have you kept it from me?

If you haven't tried one yet, and you like peaches, don't wait.

It tastes like a fruit pie filling, even kind of jammy. Well, after all, it's probably a kind of deconstructed peach cobbler.

I'm also starting to imagine them on arugula with something like goat cheese or even on top of a grilled chicken breast.

... Because I've just spent too much of my life not knowing about this sheer deliciousness.

A neighbor carried over two of them for me to try. They had carmelized slightly in the cooking, particularly along the dark grill strips. He just halves them, pries out the pit & sprays them lightly with canola oil. He sprinkled a bit of nutmeg on mine. He usually eats them with his own fresh-churned ice cream, but he knows me & yes, I was very, very happy eating mine all by itself, just as it was, and after superhuman effort I'm saving the other one for tomorrow at breakfast, to try with some Greek yogurt, because I think it's going to be amazing.

If everyone else has always known about this, why have you kept it from me?

If you haven't tried one yet, and you like peaches, don't wait.

It tastes like a fruit pie filling, even kind of jammy. Well, after all, it's probably a kind of deconstructed peach cobbler.

I'm also starting to imagine them on arugula with something like goat cheese or even on top of a grilled chicken breast.

thanks for sharing
sounds yummy and naughty all at the same time LOL
Congrats on your weight loss how did you do it

You have a great sense of humor and your fun personality shines through in every post you make!

I'd heard of grilling peaches and pineapple before. But, it didn't sound as delish as you made it sound, so I'll be having it one this week.

On the other hand, I had grilled romain lettuce tonight. Washed. Sliced lengthwise, painted lightly with olive oil, cracked pepper, a bit of sea salt. Grilled for a couple of minutes, then fresh parmesean grated on top.

Mmmm, good!

And. Yes, please. Will you tell us about your weightloss, saef? And, just what *did* Patrick tell you about balayage?! *grin*

Take a pineapple. Peel, core, and cut into chunks. Place the pineapple chunks on 2 layers of foil. Cut a whole vanilla bean in half, then in quarters lengthwise, then slice each of those pieces into 3 or 4. Break two whole cinnamon sticks in half. Toss the pineapple pieces with the cinnamon and vanilla bean pieces. Seal that foil up TIGHT, place on a cookie sheet, and bake (or alternately, place directly on a medium grill) at 350 for 45 min or so.

The pineapple gets infused with the vanilla and cinnamon, and sort of soft and caramelly. Mmmm.

Well, the peaches and the pineapple both sound divine and Saef, your neighbour sounds wonderful. He brings you grilled peaches AND makes his own fresh-churned ice cream??? Wow.

ETA: I haven't had a grilled peach, but I can see one in my future...

__________________

I have never, ever, not even one time regretted not eating something. Never. Not once. Turns out telling yourself no feels marvelous. No deprivation passing up on *those foods*. The deprivation is EATING them and remaining overweight. You've got to raise your standards; requiring more from yourself. Challenge yourself. Push yourself. Work past the discomfort. Every time you do it, it gets easier and easier - Rockinrobin

OT: Okay, I do not want to hijack my own thread, which is about grilled peaches & has expanded into these great tips about grilling or carmelizing fruit in general. (I must try these! I've had pineapple skewered with other stuff & grilled, and loved it, and I can only imagine Mandalinn's amazing concoction.)

And briefly, yes, Fressca, to your comment in passing, my neighbor is a wonderful man. I'm still apologizing to him for turning down a taste of his super-rich lavender-infused ice cream a few weeks ago. He & his partner have a real gift for entertaining -- they're creatives, which is a personality that I love, and they have that special ability to make something rather mundane turn magical & lovely -- and I think the peach epitomizes this gift. Only they could take a peach that sells for 97 cents a pound this week at A&P & pluck an idea out of the ether & turn it into a new sensory experience for me.

And as for how I lost weight .... Oh, it's so boring ... and actually quite common here. (My weight loss story post is long overdue. I keep putting it off because it means scanning pictures & etc., which I hate.) Okay, simple: Lots of exercise, turning me into a sort of athelete, when I had been an extremely sedentary creature. No particular diet, but whole foods, in moderation. I was & am still super-conscious of the glycemic index, though without being particularly low-carb.

This I can tell you. It was a process. I learned one thing, and then another, and incorporated what I learned to change my life a little, and kept going. This took time. Like nearly two years. Over time, I had a series of illuminations, which I sometimes refused to accept as true, then tantrums over HOW HARD IT ALL WAS, then acceptance, and then trying so tentatively to practice these new behaviors faithfully, and then doing some of them naturally, almost unthinkingly.

The most important illumination, and pertinent to this thread is this: That if I was going to lose weight & keep it off, I was going to have to cook for myself. I mean, really cook. Seriously, like an adult, like so many people among my acquaintance already did. I used to make fun of foodies & any intense seriousness over food. I liked being the contrarian, the one who admitted to trashy food tastes & childhood cravings that I was still indulging 20 years later. That got me nothing. I was sooo wrong. And really, I was no less preoccupied than the foodies, only I was preoccupied with junk & with quantity. So I had to resolve this: My feedings were no longer going to be slapped-together meals, takeout, pantry rummaging for whatever turned up, frozen meals, lots of easy pasta dishes. I was going to clock some serious cooking time. (Still do, for several hours on weekends.) And two-thirds of it has to be vegetables. And a snack is fruit, usually, with a bit of protein also to take the edge off. Which again brings us round to the peach. Though I took the scenic route there. ;-)

Saef - I just had to tell you (even though you have tried to get your thread back OT) that based on your comment about Patrick I stopped using conditioner and OMG what a difference! I too love reading your posts - you have a beautiful way with words! And yes, now I must grill some fruit too!

Also delicious: baked apples, baked pears, baked bananas with any seasoning you fancy (nutmeg, cinnamon and vanilla are traditional) and no extra sugar. Bananas in tinfoil with mini marshmallows and chocolate chips in the campfigre are a favorite, too. But grilled pineapple and peaches are some of my favorite things. I've heard you can grill melon, but I have never tried it.

OT, to westernsoutherngirl: One of my missions in life is Spreading the Word of Patrick throughout the land. At least, as far as the land is represented by the Internet.

Ah, RunnerChemist, I'm a little afraid of the goodness of baked bananas. Because I used to heap stuff on top of them that wasn't good for me.

But I agree about baked apples. At one point, I had this pottery piece for baking apples which I think I got from an L.L. Bean Christmas catalogue, of all places. It was a cereal bowl size with a sort of spindle in the middle. After you cored your apple, you were supposed to spike it on that spindle, and then you baked it in the microwave. It worked very well. But I connect baked apples with a different season than the one we're in now.